Results tagged olive oil from David Lebovitz

Patricia Wells has been writing about Paris for decades, and put a lot of bakeries, restaurants, and really…anything food-related—on the map for visitors. And when Patricia recently invited me and some friends over for lunch in her well-equipped Paris cooking school kitchen to celebrate her new book on salads, I jumped at the chance (okay, I didn’t jump because people would have looked at me…

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  I’m one of those people that really craves bitter greens. And France is a funny place because on one hand, radicchio (trevise), frisée, arugula, and Belgian endive are found easily. The more sturdy greens – like kale and broccoli rabe, are frequently absent, although I did recently hear an Italian vendor at the market explaining to a baffled patron what broccoli raab was. He…

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When I was in Nice a few months ago with my friends Adam and Matt, I wanted to show them some of the more unusual local specialties, ones you wouldn’t come across unless you were actually in a certain region. French cooking is very regional, which is why you won’t find bouillabaisse in Paris or all that many macarons in Nice. And a lot of…

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A few years ago, I was extremely fortunate to meet Gina DePalma, the pastry chef at Babbo in New York City, thanks to the matchmaking efforts of Karen Page and Andrew Dornenburg. Being bakers, we struck up a friendship and she gave me a copy of her gorgeous book, Dolce Italiano. And after we had dessert and coffee together, we ambled the streets of New…

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After my recent lament about the state of bistros in Paris, where I noted that the wine bars in Paris often had the best food, when my friend Rochelle who owns Chefwear was in town this week, I wanted to go somewhere casual, where we’d be assured of good, honest food. So we agreed to meet at Le Garde Robe, one of my favorite wine…

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There were various responses on my Strawberry ice cream recipe, requesting a retraction of the moniker ice “cream” since it didn’t have cream in it. And a respected food writer pointed out that pumpkin was obligatory in Soupe au Pistou. I, too, know that folks will sometimes call something hot ‘chocolate’ even though it was made with cocoa powder instead of chocolate. And have been…

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I was having drinks at a friend’s house last night, who is a cuistot, the French slang for a cook. I don’t think you’d say cuistat for a woman, but whatever you want to call us, the conversation pretty much stayed on one topic: Food. We talked literally for hours while we drank brisk sauvignon blanc and picked apart an amazing wedge of 30 month-old…

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I’m always surprised when people say that they don’t have time to cook. I mean, aside from reproducing, physiologically, we don’t really exist on this earth for any other reason. (Unless someone knows something that they’re not telling me.) Feeding ourselves is really our most basic human need. Now if someone said, “I don’t have time to clean up afterward”, then I can totally relate….

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Last summer, Romain went to stay at a place in the French countryside with a large, semi-wild potager, a vegetable garden, which the people who lived there fed themselves from. They let weeds grow, didn’t spray pesticides on anything, and they ate most of the food as close to raw as they could. During his stay, he called me and said that he never felt…

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